The evaporator is an open pan for boiling water from the sap. The longer the evaporator and the more deeply channeled the pan, the more efficient the utilization of heat and the faster the evaporation process. The faster the sap is changed to syrup or the faster the speed the sap travels through the evaporator, the better the quality of syrup.
The boiling point of syrup is approximately 7 degrees Fahrenheit above that of water. The boiling point of water varies with the barometric pressure of the day and the altitude. Hundreds of gallons of water in the form of steam are released from the vents of the sugar shack roof each hour. This steam produces low visibility in the sugar shack but does help to keep it warm.

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